This Apple Fritter Bread Recipe from Grandbaby Cakes Is the One Bread You’ll Want to Eat Year-Round
The holidays may be over, but that doesn’t mean you have to put away the flavors of the season — especially if you love baking and live in a part of the world where winter is really just getting started. And thanks to this apple fritter bread from Jocelyn Delk Adams of Grandbaby Cakes, you’ll have a good way to keep it going.
She had us at the name alone, but this coffee-cake-meets-gooey-comforting-pastry concoction is versatile enough to serve as dessert, as an addition to your brunch spread, or even as a time-saving breakfast for on-the-go eating. The preparation, however, is a little involved, so be sure you have some time to dedicate to it.
Before you get started, make sure to bring all of your ingredients to room temperature. Also, as you get going, be certain to measure everything accurately. To prep the crumble, mix together flour, light brown sugar, salt, and cinnamon by tossing together and breaking apart.
In a separate bowl, combine unsalted butter and pure vanilla extract before pouring over your dry ingredients. Mix until crumbs start to form, then cover and refrigerate. Chop your Gala apples and mix together about two cups of the pieces, granulated sugar, cinnamon, and ground nutmeg. Set aside and prepare your dough.
Once you’re ready to pull your bread itself together, preheat your oven to 350°F and spray a 9×5-inch loaf pan with baking spray before lining it with parchment paper, leaving about 2 inches of overhang. Spray the parchment paper with a coat of baking spray as well. Place butter and sugar in your stand mixer, beating on medium speed until it becomes light and fluffy, about 3 to 4 minutes.
Eggs are added next before reducing your mixer’s speed to low and adding in flour, baking powder, salt, sour cream, milk, and vanilla extract, mixing until combined. Be sure not to over-mix, however, or you’ll end up with the consistency of cake rather than bread.
Half of your batter is then poured into your pan before spooning in half of your apples on top and lightly pressing them into the mixture. Take your crumble out of the fridge — breaking it up using a fork — and sprinkle half on top of the apples. Using a spatula, spread the remainder of the batter over your first layer, then repeat the same steps for your apple and crumble as you did in the initial add.
Bake for 55 to 65 minutes or until a toothpick comes out of the center cleanly. If you notice the bread begin to brown a little too much before the center is fully cooked, tent with a piece of foil for the remaining cooking time.
Cool your bread for nearly an hour before removing from the loaf pan — you can use this time to prepare you icing by combining powdered sugar, milk, pure vanilla extract, and a pinch each of both cinnamon and nutmeg. Drizzle over your cooled loaf before serving.
If you’re planning on offering this apple fritter bread to guests, you can prepare it a day in advance, which Jocelyn says may even enhance the flavors. If you’re going the meal-prep route and hoping to nosh on this over a few days, however, the bread will keep unrefrigerated for three days when placed in an airtight container (and for five days when refrigerated).
Get Jocelyn’s full recipe here.